Chocolate Biscuit Cake
Queen Elizabeth II's chocolate biscuit cake is a beloved treat that has become somewhat legendary in the world of royal desserts. This no-bake cake was reportedly one of the Queen's favorite treats and she would often enjoy a slice with her afternoon tea.
The recipe, shared by former royal chef Darren McGrady, is simple yet indulgent, making it a perfect choice for any occasion.
But it is not just a royal favourite, but also a testament to the timeless appeal of simple, classic flavours. The cake’s charm lies in its minimal ingredients and straightforward preparation, making it accessible for home bakers. The biscuits, typically English rich tea biscuits, add a delightful crunch, perfectly complementing the smooth, velvety chocolate mixture.
The cake is traditionally coated with a shiny layer of melted chocolate, giving it an elegant finish that befits a royal dessert. When sliced, it reveals a beautiful mosaic of chocolate and biscuit layers, making it visually appealing as well as delicious.
What’s particularly endearing about Queen Elizabeth’s Chocolate Biscuit Cake is its association with cherished memories and moments within the royal family. It’s said that the Queen would not travel without a piece of this cake, and it was one of the few desserts she would personally request. This personal connection adds a layer of nostalgia and warmth to the cake’s legacy.
The cake’s recipe has been widely shared, allowing royal fans and home bakers around the world to recreate this piece of culinary history. Its simplicity and rich flavour profile make it a beloved treat for both special occasions and everyday indulgences. And the cake was so popular in the royal family that it was the second wedding cake at wedding of Prince William and Kate Middleton!
Whether you’re a fan of the royal family or simply a lover of chocolate, this cake offers a slice of royalty and a taste of timeless tradition that you will love!
Break the biscuits into bigger pieces.
With a mixer combine room temperature butter and sugar for 3 minutes.
Add one egg and 115 g of melted chocolate to the butter and beat until combined.
Fold in the biscuits until completely coated, then press the mixture into a lined baking mould and place in the refrigerator.
Heat up heavy cream and mix with 100 g of dark chocolate until chocolate is melted, then pour over the cake and refrigerate overnight.
Chocolate Biscuit Cake
Ingredients
Instructions
- Break the biscuits into bigger pieces.
- With a mixer combine room temperature butter and sugar for 3 minutes.
- Add one egg and 115 g of melted chocolate to the butter and beat until combined.
- Fold in the biscuits until completely coated, then press the mixture into a lined baking mould and place in the refrigerator.
- Heat up heavy cream and mix with 100 g of dark chocolate until chocolate is melted, then pour over the cake and refrigerate overnight.
